Slideshow: Stirring the pot in the pasta category

KANSAS CITY — As consumers continue to seek out different options for common staples, grocery store shelves continue to expand with pasta formulated with alternative ingredients.

Instead of using the traditional mixture of ground durum wheat and water or eggs for dry pasta, pasta makers are looking for new ingredients, including chickpeas or Kernza flour.

Patagonia Provisions, Patagonia’s food brand, has added organic fusilli pasta formulated with Kernza, a perennial cereal derived from intermediate wheatgrass.

Since Kernza is a perennial cereal, its roots remain alive in the same place throughout the year and it does not need to be planted every year. Grain also uses less water than wheat and requires no tillage. It was first developed by plant breeders in 1976 at the Land Institute in Salina, Kan.

“We’re excited to continue finding delicious, innovative ways to help evolve Kernza,” said Birgit Cameron, co-founder and head of Patagonia Provisions. “Packed with warm, nutty flavor and a pleasant springy texture, our new pasta is suitable for almost any plant-based or meat-based recipe, including comforting baked pasta and pasta salads. Equally satisfying is knowing that every bowl of Kernza pasta contributes to a healthier planet.

However, the use of alternative ingredients in the pasta category does not stop at noodles, as the pasta sauce category also adds new innovations.

Tomato company Red Gold has added two house brand plant-based sauces to its portfolio.

“Our new Plant-Based Italian Sausage Pasta Sauce and Plant-Based Bolognese Pasta Sauce represent a new opportunity to bring tomato sauces with plant-based meat alternatives to the mid-aisle of stores. “said Colt Reichart, Senior Director of Marketing at Red Gold. . “The sauces have a meaty flavor offering 3 grams of protein in Plant-Based Italian Sausage Pasta Sauce and 5 grams of protein in Plant-Based Bolognese Pasta Sauce per ½ cup serving.”

Click to see new pasta innovations.